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Jalapeno Potato Salad

Ingredients

  • 5 baking size potato
  • 5-6 stalks celery chopped fine
  • 5-6 boil eggs chopped
  • 1 bunch green onions sliced thin
  • 1/2 c. finely chopped yellow or white onion
  • 1/3 c. chopped pickled jalapenos
  • 2 fresh jalapenos chopped fine (or more)
  • 1/2 c. or more chopped fresh cilantro
  • 1/2 c. chopped fresh flat leaf parsley
  • 2 cups mayonnaise
  • 2-3 Tbsp. Dijon mustard
  • 1/4-1/3 c. juice from pickled jalapenos
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. black pepper
  • 1 1/2 tsp. salt

Instructions

  1. Cook your potatoes either with the skins and peel or peel and chop in large pieces and boil until tender. When done, drain and chop up a little kind of half mashed, half chopped. Add in the chopped celery, boiled eggs, green onions, onion, jalapenos and the parsley/cilantro.
  2. Mix the mayonnaise, Dijon, juice from jalapenos, cumin, pepper and salt until blended. Stir this into your potato salad and garnish with some paprika and additional chopped cilantro.
  3. *Note: you may have to add additional mayo/mustard/juice to get it to your desired consistency. The original recipe called for 5 cups of potatoes and I baked 5 baking size potatoes so I needed more of the dressing mixture to make a creamy potato salad.

  4. Also, next time I make this, I'm adding more cilantro and fresh jalapeno to make it a little hotter. I half chop and half mash my potatoes. My grandmother always mashed her potato salad and my mother cubed hers. Since I don't want to slight either, I make mine midway between cubed and mashed.